Favourite Mexican Tacos

These are the tacos every American kid grew up on. Seasoned ground beef in a crunchy shell, piled with shredded lettuce, cheddar, tomato, and whatever toppings your family fights over. This version cooks the meat outside on a covered grill, which is brilliant for summer when you don’t want to heat the kitchen.

The finely chopped black olives in the meat are the unexpected detail that elevates this beyond basic taco filling. They add briny, salty depth and a subtle umami that makes the beef taste richer than it should. Don’t skip them.

Draining the cooked beef before adding seasoning is a small step with big payoff. Excess fat dilutes the spices and ends up making greasy tacos. Pour off the fat first, then bloom the cumin and garlic powder in the warm meat where they can release their oils.

Warming the taco shells on the upper rack while the meat finishes is the trick that turns flat shells into crispy, fragrant ones. Cold shells from a box taste stale. Warmed shells smell like a real taco joint.

Pro Tips

• Use 80/20 ground beef. Leaner beef makes drier, less flavorful tacos.
• Add the tomato at the end and barely cook it, so it stays bright and slightly crisp instead of turning to mush.
• Set up a topping bar with shredded lettuce, guacamole, sour cream, salsa, and grated cheese so everyone builds their own.
• Hard shells are notorious for cracking when filled. Wrap each loaded taco loosely in foil if serving away from the kitchen.

Variations

• Use ground turkey, chicken, or plant-based crumbles instead of beef.
• Skip the hard shells and serve in warmed soft flour tortillas for a softer Tex-Mex version.
• Add 1 tablespoon of chili powder and a pinch of cayenne for spicier filling.